Low-fat Quiche with Oat Crust

Originally from this site.
I think I’ve found the keeper quiche recipe! Besides, of course, the one that I have from my French cookbook…but that one has a pint of heavy whipping cream and lots of whole-fat Swiss cheese in it. Oh, and bacon. So…while that one is possibly the best-tasting, most melt-in-your-mouth quiche I have ever (and I do mean ever) tasted or made, it’s high-fat content means that it’s…*sigh*…more of a once-in-a-while treat than a good breakfast quiche that happens to be nicely high in protein.
I’ve made this a couple of times now, and have found that you can experiment a bit with the vegetables you put in here. The first time we made it, I used frozen spinach. The second time we used both fresh broccoli and fresh spinach. So…go for it! If you like it, put it in! If, like my brother, you don’t like spinach, try something else. Or just use bacon.

For the Crust

• 3/4 cup rolled oats
• 1/2 cup all-purpose flour
• 1/4 tsp. salt
• 3 tbs. cold, unsalted butter (by the way…don’t use coconut oil to substitute for the butter. Don’t. Please. It makes it super-duper salty tasting for some reason…and not good tasting at all. Be warned.)
• 3 tbs. cold low-fat milk For the Filling
  
• 1 garlic clove, minced (optional)
• 3 cups fresh baby spinach, chopped (or frozen, or broccoli, or mushrooms, or…bacon…but maybe not 3 cups of bacon.)
• 1 tbs. olive oil
• 4 eggs, beaten (can also do 2 egg whites and two whole eggs if desired)
• 1 cup skim or low-fat milk
• 3/4 cup reduced fat shredded cheddar cheese
• 1/2 tsp. salt (or to taste)
• 1/4 tsp. pepper (or to taste)

Instructions

1. Preheat oven to 400 degrees. To make the crust, put the oats, flour and salt in the bowl of a food processor and pulse to combine. Add in the butter and pulse until you get a pebbly-like texture. Add the milk and pulse a few more times to combine.
2. Now you have two options:
1. For individual-sized quiches: Form the mixture into a ball and place it between 2 large pieces of waxed paper. Roll out into a circle about 10 inches in diameter. Cut the circle into 4-5 separate pieces (depending on how many and the size of your dishes) and shape into smaller circles to fit your dishes. Spray each dish with cooking spray and press crust into each dish. Place the dishes on a large baking sheet and bake for about 7-9 minutes. Set aside.
2. For one larger quiche: Butter a 9x9” pyrex baking dish. Press the dough flat into the pan, going about half-way up the sides. (Not any more than half-way, though!)
3. To make the filling, you again have two options:
1. Stovetop: heat the olive oil in a non-stick pan. Add the garlic and sautee for about 30 seconds. Add the spinach or broccoli bits and cook until wilted.
2. Easier…: microwave the frozen spinach, if using, until defrosted. Drain well, squeeze the moisture out, and then proceed…
4. Reduce the oven heat to 350 degrees. Whisk the beaten eggs, milk, cheese, salt and pepper together. (If you did the “easier” method, go ahead and add in about 1/2 teaspoon of garlic powder, leaving out the olive oil all together.) Stir in the spinach. Pour into the dish (or dishes)Bake for about 20-25 minutes or until golden brown.